Print

Sticky Sweet Chili Chicken Skillet with Rice

Close-up of Sticky Sweet Chili Chicken Skillet served over white rice and garnished with fresh green onions.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cook tender chicken pieces coated in a sticky sweet chili glaze, simmered directly with rice in one skillet for a fast, easy dinner.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 1.5 cups chicken broth
  • 0.5 cup water
  • 0.25 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • Salt and pepper to taste
  • 2 green onions, sliced, for garnish

Instructions

  1. Season the chicken pieces lightly with salt and pepper.
  2. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 3 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Stir in the sweet chili sauce, soy sauce, brown sugar, and grated ginger. Cook for 1 minute, stirring constantly.
  5. Add the uncooked rice, chicken broth, and water to the skillet. Bring the mixture to a boil.
  6. Return the browned chicken to the skillet. Stir everything once to combine.
  7. Reduce the heat to low, cover the skillet tightly, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid during this time.
  8. Remove the skillet from the heat and let it stand, covered, for 5 minutes.
  9. Fluff the rice and chicken mixture gently with a fork. Garnish with sliced green onions before serving.

Notes

  • For extra flavor, you can add 1 teaspoon of rice vinegar to the sauce mixture.
  • If the rice seems too dry before the 18 minutes are up, add 1/4 cup of hot water or broth.
  • Use chicken thighs instead of breasts for a richer flavor.

Nutrition

Find it online: https://magazinemeal.com/sticky-sweet-chili-chicken-skillet-with-rice/